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Creamy Curried Pumpkin Soup with Coconut Milk

creamy curried pumpkin soup with coconut milk - featured image
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This creamy curried pumpkin soup with coconut milk is a comforting, velvety blend of warm spices and sweet pumpkin, perfect for cozy autumn nights. It’s quick to make, uses simple ingredients, and delivers a balanced, slightly spicy flavor that’s both nourishing and indulgent.

Ingredients

Scale
  • 1 tablespoon coconut oil or olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 ½ tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) pure pumpkin puree
  • 3 cups vegetable broth or chicken broth
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 tablespoon maple syrup or honey
  • Salt and black pepper to taste
  • 2 tablespoons pumpkin seeds (pepitas), for garnish
  • Fresh cilantro or parsley, chopped, for garnish
  • A drizzle of coconut milk or heavy cream, for garnish
  • Red pepper flakes, for garnish

Instructions

  1. Sauté the aromatics: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  2. Bloom the spices: Stir in the curry powder, turmeric, and cayenne (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant.
  3. Add the pumpkin and broth: Pour in the pumpkin puree and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  4. Blend until smooth: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches, filling the blender no more than halfway.
  5. Add the coconut milk and maple syrup: Return the pot to low heat. Stir in the full-fat coconut milk and maple syrup. Heat gently for 3-4 minutes, without letting it boil.
  6. Season to taste: Add salt and black pepper. Start with 1 teaspoon of salt and adjust as needed.
  7. Serve and garnish: Ladle the soup into bowls. Top with toasted pumpkin seeds, fresh cilantro, a swirl of extra coconut milk, and red pepper flakes if desired.

Notes

Don’t skip blooming the spices; it deepens the flavor. Use full-fat coconut milk for the best creamy texture. If using a regular blender, let the soup cool before blending to avoid splattering. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin soup, curried pumpkin soup, coconut milk soup, fall soup, vegan soup, gluten-free soup, easy pumpkin soup

Find it online: https://zoeplate.com/creamy-curried-pumpkin-soup-with-coconut-milk-best-easy-recipe/